Steam cooking significantly improves in vitro bile acid binding of collard greens, kale, mustard greens, broccoli, green bell pepper, and cabbage

Nutrition Research

Volumn 28, Issue 6, 2008, Pages 351-357

  Kahlon, Talwinder Singh ^a   Chiu, Mei Chen M ^a   Chapman, Mary H ^a  

^a WESTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

Bile acid binding; Broccoli; Brussels sprouts; Cabbage; Collard greens; Green bell pepper; In vitro; Kale; Mustard greens; Spinach

Indexed keywords

BILE ACID; COLESTYRAMINE;

ARTICLE; BINDING AFFINITY; BRASSICA; BROCCOLI; CABBAGE; COLLARD; COOKING; IN VITRO STUDY; KALE; PEPPER; PRIORITY JOURNAL; STEAM COOKING;

ANTICHOLESTEREMIC AGENTS; BILE ACIDS AND SALTS; BRASSICA; CAPSICUM; CELLULOSE; CHOLESTYRAMINE; COOKERY; DIETARY FIBER; HUMANS; HYPERCHOLESTEROLEMIA; PHYTOTHERAPY; SPINACIA OLERACEA; VEGETABLES;

BRASSICA OLERACEA VAR. CAPITATA; BRASSICA OLERACEA VAR. GEMMIFERA; BRASSICA OLERACEA VAR. ITALICA; SPINACIA OLERACEA;

EID: 44149103844     PISSN: 02715317     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.nutres.2008.03.007     Document Type: Article

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